2.
In a large mixing bowl stir together egg whites, banana, sugar, and oil. Stir flour mixture into banana mixture just until moistened.

3.
Spray an 8x4x2-inch loaf pan with nonstick cooking spray. Spread batter in prepared pan. Bake in a 350 degree F oven for 45 to 50 minutes or until a toothpick inserted near the center comes out clean.

4.
Cool bread in the pan for 10 minutes. Remove from pan and cool thoroughly on a wire rack. For easier slicing, wrap the bread in plastic wrap and store overnight. Makes 1 loaf (16 servings).

From the Test Kitchen

Cool completely. Wrap in foil, then seal in a plastic bag. Freeze up to 3 months.

Nutrition Facts
(Reduced-Calorie Banana Bread)

Servings Per Recipe 16,

cal. (kcal) 130,

Fat, total (g) 4,

sat. fat (g) 1,

carb. (g) 23,

fiber (g) 1,

pro. (g) 2,

vit. C (mg) 2,

sodium (mg) 96,

calcium (mg) 30,

iron (mg) 1,

Percent Daily Values are based on a 2,000 calorie diet

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